 I missed this year's Food Zürich because I was too busy with a restaurant curation, So I got a super cool #Zuerifoodbox from Visit Zürich to feel a bit better. Check the end of the blog post to see what was in the box or just start following my insta stories :) I was so surprised to see that many of the Zürich recipes are actually gluten-free or easily transformed into celiac-safe recipes. Like the Zürcher Geschnetzeltes. I just changed the spoon of flour for a spoon of gluten-free flour and voila! Zürich at my dinner table. I used my own Rösti Recipe to serve with this recipe from the legendary Restaurant Kronhalle... But I might try their Rösti recipe soon, they use cooked potatoes instead of raw ones.  Ingredients: (4 people) Geschnetzeltes: 800 gr. Veal fillet, cut into finger-wide strips Salt and pepper to season the meat 2 shalotts, finely chopped 2 tablespoons butter 100 gr of mushrooms (white and brown), sliced 1 tbsp flour 100ml white wine (dry) 150 bouillon 100ml brown gravy 150 creams salt pepper, cayenne, little cognac at will Rösti: 1 kg potatoes Salt and Pepper Neutral oil  Warm your oven to 50C and start peeling your potatoes, then grate them with coarse part of your grater. Try not to get your fingers caught there... Once you are done with that, press the water off them and leave the potatoes in a sieve and let it sit.  The main thing about cooking a great dish is to buy great ingredients. Like this veal came from a trusted butcher and you should always check for quality for a better taste. Sauté the meat briefly in butter, season and put on a sieve. Collect the leaking meat juice. Keep the meat warm. Press the potatoes again with your hands and let it rest again.  Start frying your Rösti and pour yourself some wine. Cooking is better when you are drinking wine. You can save the Rösti in a form and leave it in the oven to keep them hot.  For the sauce, sauté the chopped shallots in butter, add the sliced mushrooms, continue to simmer and season with salt and pepper.  Dust with the flour and deglaze with white wine. Mix well. Fill up with the bouillon and gravy, add the meat juice, simmer for about 15 minutes on small fire. Add the cream. Simmer again briefly, puree with the stick blender and then pass through a sieve. With cayenne pepper, and add cognac until it tastes good for you. Incorporate the meat in the sauce.  In a deep plate, add the Rösti, cover with the Geschnetzeltes and sprinkle with some green herbs and enjoy with dry wine. I can't wait to go back top Zürich for the next food and try some more classic Zürich, some experimental like the Insects Essento Dinner I was last year or try another Michelin Restaurant like the awesome Ecco.    Pictures by Christian Mentzel
Post and Styling by Me Ad / PR Package
0 Comments
 For the ones that know me well, it is a sure thing that my comfort food is sushi. Whenever I feel down, I have to stick some raw fish in my mouth. But as a Peruvian and after living in Oslo for 6 years, it is hard for me to find sushi that actually hits the spot. I got a voucher to test the takeaway service of Sticks n Sushi, and I was so surprised by the quality of the food and the presentation as well.  Sushi Happiness I ordered one of the menus by phone and met my mega babe Sophia to pick up that sushi and went home to have a sushi feast. Everything looked still great and even the Makis survived the way back. When we opened the bags we found the following:  Appetizers: Kataifi: Octopus Kataifi, Trout Roe, and miso aioli Spicy Edamame: Grilled Edamame with spicy miso Tataki: Beef, smoked cheese, Tosazu, Goma shiro and Jerusalem Artichoke chips Tartare: Salmon and Tuna Tartare Sticks: Momo Chilli: Chicken with chilli and chives, Koushi Habu: Entrecote with miso herbs butter Kushi Katsu: Fried Duck with wasabi caesar Sushi: Ebi panko Roll: Tempura prawn and spicy sauce garnished with avocado, sesame, and Tsume soya Hell's Kitchen Roll: Tempura shrimp with avocado and spicy sauce garnished with tuna and barbecue sauce Pink Alaska: Salmon, avocado and cream cheese in Lumpfish Roe Nigiri: Salmon, Tuna and Ebi  Tataki  Edamame & Nigiri  Ebi Panko & Pink Alaska  Kataifi  Hell's Kitchen  Sticks  All together great sushi... so good, to make me wanna live closer to get it more often. Hopefully, they will open one closer to Prenzlauer Berg. I totally recommend it for a wine & sushi night at home, or after a hard day at the office. The cost of this menu was 99 euro.  Advertising - because of voucher
 Berlin is hot, hot, super hot at the moment. Having a toddler 24/7 and this heat makes me so unproductive and lazy. But as I need to get some things done, I decided to go pick up my new WMF pots in West Berlin with the help of a friend. (He is tall enough to carry the big boxes) But on our way back, we got a bit hungry, so I thought why not make a quick Gazpacho? It was pretty late so my kitchen was kind of dark but still wanted to share this with you.  The main thing about Gazpacho is the ingredients. As they won't be cooked, you have to be sure that you have good quality veggies and your tomatoes should be as ripe as possible. Ingredients: 8 Ripe Tomatoes or 2 cans of 400 gr of shredded tomatoes a handful of cherry tomatoes 1/2 Cucumber 1/2 Paprika or 5 small ones (like in the picture) 2 garlic cloves 1 Shalott 50 ml white wine Vinegar 2 tbsp Olive oil Salt & Pepper Fresh Chives or any other herb  Now it is chopping time. We will be cutting 2 different things: Soup and Topping. Start chopping 1/4 of your cucumber in thin slices and then cut the slices in 4. Do the same with your paprika, cut 1/4 of your paprika in thin stripes and last but not least, cut about the half of your cherry tomatoes in half. Put all these ingredients in a small bowl and sprinkle some oil to it and let it rest..  Chop the rest of the ingredients in small dices and add vinegar, oil, salt and pepper and let it rest in the fridge for 15 minutes or more (if you have time). Make sure that you mix it well so all the flavours will combine.  Put this mix in a blender until smooth. I like to strain my Gazpacho but not with a very fine sieve, so I actually use my potato press just to remove the seeds. You still feel the vegetables and it isn't that fine. But if you like to have a good old-fashioned Gazpacho, get the whole pure through a very fine sieve. Get your soup in a jar and put it back in the fridge until you will be serving it.  For serving, add a spoon-full of the topping mix and serve the soup over it. I have this vintage hen jar that I had for many many years and I love how it looks when I serve soups from it. With a spoon serve some more topping in the middle and sprinkle olive oil over it. Do not spare on oil! It just makes your soup taste better!  Cut and sprinkle some chives or fresh herbs over your Gazpacho, it gives it a great aroma. Toast some bread and enjoy with Cold Grüner Veltliner or a dry Rosé if you are a fan of Rosé.  All Pictures were Made by Christian Mentzel... I tortured him as art director to see the picture outcome. It was really hard not to be the one making the pictures though ;)
|
Categories
All
Archives
June 2021
AuthorsI am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more... |
RSS Feed
